Ingredients

Method

Spread the sourdough slices with a thin layer of mustard on one side, then make sandwiches with half the gruyère and the ham. Spread the outside of the sandwiches with butter.

Step 2

Heat a non-stick frying pan that will hold both sandwiches and fry them on both sides until crisp and golden.

Step 3

Mix the crème fraîche and the rest of the gruyère, then spread on top of the sandwiches. Slide under a hot grill until the cheese bubbles. Fry the eggs in a separate pan, then top each sandwich with an egg.